What You Need to Know
The slow, low‑heat environment (70–80 °C) allows collagen to hydrolyze into gelatin, preserving moisture and yielding a tender texture. Simultaneously, surface temperatures rise to 140–165 °C, triggering the Maillard reaction that forms melanoidins and imparts a browned, savory crust. The earth’s thermal conductivity provides a stable, insulated heat source that reduces the need for constant monitoring.
The Science
Primary Reaction
collagen hydrolysis to gelatin (with concurrent Maillard browning)